AlaskaWild71 Recipe Reviews (Pg. 1) - Allrecipes.com (10964403)

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Spicy Bean Salsa

Reviewed: Jan. 30, 2008
I am SOOOOOO glad that I read the previous reviewer's suggestion to use lime/lemon juice and olive oil dressing because this was seriously the most amazing salad/salsa I have ever had! Even my girlfriend who usually doesn't like this kind of thing could not stop eating it on chips. Changes I made per other reviewers: frozen (thawed) corn, fresh chopped garlic instead of powdered, and about 1/3 cup cilantro, chopped. I also did not use the Italian dressing but made my own dressing using juice of 2-3 limes, 2-3 Tbs olive oil, generous pinch of salt & pepper & cumin. I actually preferred the canned chopped tomatoes as I am not fond of fresh tomato and I used a whole orange bell pepper and extra corn to make up for not using the black-eyed peas.
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11 users found this review helpful

Hot German Potato Salad III

Reviewed: Apr. 5, 2008
This was DELICOUS! I used Yukon Golds boiled whole w/ skins on - START WITH POTATOES IN COLD WATER or they will cook unevenly and/or get waterlogged. Be sure to liberally salt the water. I followed the suggestion of a few reviewers and added more bacon (I used turkey bacon) and doubled the sauce - added 2Tbs unsalted butter and 2Tbs olive oil to make up the extra fat needed in order to properly double the roux for the sauce. ONLY ADDED 3 TABLESPOONS FLOUR instead of 4 for doubled sauce recipe. Be sure to pour the sauce over the HOT potatoes so that the potatoes drink up the vinegary/onion-y sauce!
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4 users found this review helpful

Florentine Artichoke Dip

Reviewed: Apr. 29, 2008
This has been my "go-to" recipe for spinach artichoke dip for years now - ever since I found it on here 5 years ago. Changes I make are to add more spinach and artichokes, use neufchatel (light) cream cheese, hot sauce, lots of freshly ground black pepper, and freshly ground nutmeg (nutmeg goes great with greens). DO NOT OMIT THE LEMON JUICE as it is what helps cut down the richness of the cream cheese! In fact, I sometimes add red wine vinegar instead of lemon juice as the acidity helps to balance the flavors. I put everything in my crock pot and the dip stays hot throughout my parties. I get in trouble if I don't make this for every party I attend!
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Hot Sweet Onion Dip

Reviewed: May 3, 2008
We could not stop eating this dip! Next time I will put it into a crock pot to keep warm throughout the party. I substituted 8oz (1 brick) of cream cheese for half the mayo and used both parmesan (FRESHLY GRATED - not powdered ) and swiss cheeses. The parmesan added a nice kick of flavor and I think that all swiss would have been too bland. Be sure to chop the onions medium-fine or it takes a lot longer for the onions to cook.
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28 users found this review helpful

Cabbage Jambalaya

Reviewed: Jun. 13, 2008
I made this for Super Bowl Sunday and it was absolutely delicious (with my additions): Added a box of Zatarain's Jambalaya mix for the flavor and added a dash or two of worcetershire sauce to the ground beef as it was browning. Also added a red and yellow bell pepper and chicken stock instead of water. Seasoned with hot sauce and Creole seasoning at the end for some spice! Everyone ate so much of this soup - it was hearty and warming and VERY TASTY.
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Cheese Corn Spoon Bread

Reviewed: Jun. 13, 2008
This ended up being a soft set consistency (which is perfect spoon bread) and was good but needs tweaking as it was a bit bland. Next time I will add a more strongly flavored cheese (pepper jack) and a can of green chiles for some extra spice. The texture and the flavor was PERFECT (be sure not to overbake this). If you use the Jiffy corn bread mix which already had sugar in it, don't add more sugar! The creamed corn will add additional sweetness and if you add more sugar it will taste like a dessert bread instead of a savory one.
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44 users found this review helpful

Light and Fluffy Spinach Quiche

Reviewed: Jun. 13, 2008
I added sundried tomatoes (not the ones packed in oil) and subbed sundried tomato & basil feta for half the cheese. Very nice consistency. I made two of them and the second one was refrigerated overnight and served at room temp the next day and was still very tasty.
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Monkey Bread I

Reviewed: Jun. 13, 2008
I cannot believe it has taken me this long in my baking career to discover Monkey Bread! CHANGES I MADE: I used lots of pecans instead of walnuts, unsalted BUTTER instead of margarine, extra-large buttermilk biscuits, added a pinch of cardamom and ginger to the cinnamon-sugar mixture, and added 1/4 cup dark rum to the brown sugar glaze. Boiled the glaze as recommended and poured over before baking. The rum definitely adds that extra grown-up WOW factor. I had people fighting for the last lick of sauce at the bottom of the pan!
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2 users found this review helpful

Sausage Balls

Reviewed: Jun. 13, 2008
I was very disappointed in this recipe. It was bland and blah. I even added the spicy sausage and a bit of garlic powder to the baking mix. But these tasted like balls of sausage-flavored bread, nothing exciting. I will not be making these again.
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Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Jun. 13, 2008
The only change I made was to omit the liver since my family is not fond of organ meat. It says something about a recipe when I follow it to the letter - that is unusual for me. This one required no changes except for more broth if cooking outside the turkey. Excellent stuffing!
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6 users found this review helpful

Lemon Cheesecake Squares

Reviewed: Jun. 13, 2008
This was a VERY delicious dessert that I brought to a friend's housewarming party. I added 1/4 cup ground pecans and 2 Tablespoons ground flaxseed to the crust mixture for added nuttiness. I doubled the juice and zest but will probably only double the zest next time. It was a bit too liquid but I did like the extra zing of lemon flavor. I had to sub strawberry jam mixed with a bit of orange marmalade for the raspberry but I think the sharpness of the raspberry is probably much better.
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2 users found this review helpful

Peach Cobbler Dump Cake I

Reviewed: Jun. 14, 2008
I changed this recipe quite a bit from the original because I wanted a peach crisp but am still giving it 5 stars because when a recipe can stand up to so many different variations, it deserves 5 stars! I used 2 16oz bags of frozen peaches, thawed and about 4 fresh peaches sliced up. Added about 1/4 cup ginger syrup (fresh ginger added to simple syrup and boiled until thick), some crystallized ginger and ground cinnamon to the peaches. Used SPICE CAKE MIX but I wanted more of a crumbly texture for the topping so I used 1 1/2 sticks unsalted slightly softened butter, added 3/4 cup oats, and 1/2 cup chopped almonds (I was out of pecans). Used two forks to mash everything up into large crumbles which I evenly distributed over the peaches. Baked as the recipe suggests. This was ABSOLUTELY the best peach crisp/crumble I have ever tasted!! My friends were fighting over the last bits in the pan and were threatening to lick the pan clean! The ginger was definitely a great addition!
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5 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Feb. 27, 2009
I did not change this recipe ONE BIT. That is a huge thing for me because I fiddle with EVERYTHING! I love how delicious the actual cookie part of this even aside from the chocolate chips. Other chocolate chip cookie recipes have rather tasteless batters but the brown sugar and extra vanilla give this dough a caramel-y vanilla-y flavor that is out of this world. DO NOT OVERBAKE THESE! The way I can easily tell is that the tops just start to crust over and are dry to the touch (not dry by appearance). They finish baking in the couple minutes you let them cool on the cookie sheet before moving them to a rack.
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Peanut Butter Banana Muffins

Reviewed: Oct. 14, 2009
I added more peanut butter and more banana as other reviewers had suggested and while I could taste each element and the muffins turned out very moist, they were just BLAH. I do not think that a muffin texture is strong enough to handle peanut butter AND banana (and I even added in a 1/2 cup oats for some texture!) This needs to be modified into a cookie and then maybe it would be worth eating. I gave it two stars because it was a great tender & moist muffin and the protein kept us going in the mornings. The flavor just wasn't there. I will not be making this recipe again.
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Buttery Soft Pretzels

Reviewed: Oct. 14, 2009
Seriously amazing pretzels... soft & chewy on the inside with a browned crust on the outside that softens slightly with the butter. Changes I made: only used 4 cups flour (half unbleached white, half wheat), used brown sugar instead of white, and made this in the bread machine on dough cycle. Absolute best topping HANDS DOWN was parmesan-garlic that I made by whizzing some fresh parmesan and garlic powder (the kind with parsley & herbs in) in a mini-food processor. Sprinkle over the pretzels after you butter the tops. The only change I would make is to reduce the sugar to 1/3 cup. They were just a bit too sweet (even with sweet toppings on, the sweetness was too much and tasted like sweet bread instead of a pretzel). And I am a HUGE sweet lover! Husband and party-goers were hovering near the stove to claim pretzels as they were coming out of the oven and gobbled them up as fast as I could get them made. MAKE A DOUBLE BATCH...!!
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Caramelized Brussels Sprouts with Pistachios

Reviewed: Dec. 14, 2009
DEEEEE-licious! I sauteed some bacon and reserved 2Tbs of the drippings (and cut the butter back). I also cut the sprouts in half before steaming and sauteeing and the flaver permeated all the way through. Seriously good!
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1 user found this review helpful

 
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